Beans poriyal - This is a simple beans curry, needs no introduction, almost prepared in every house hold, I'm doing it in a 2 ltr pressure cooker, you can do it in instapot or rice cooker also. I always prefer one -pot dishes, as they are time and energy saving. This one pot method is time saving especially for working women, not only beans curry, gravies like kurma, north-indian curries, rice - dishes, some desserts like payasam, kheer varieties, sweet pongal can be prepared easily by one-pot method.
Key Ingredients:
French Beans - Thin long ones are good for curries.
Spices - I'm using salem gundu red chillies. You may use byadagi or guntur chillies.
Spice powders - Turmeric powder, Powdered hing is used.
Seeds - Mustard seeds are used
Lentils - Split urad dal and chana dal are used.
Salt - Fine pink salt is used. White may also be used.
Herbs - Curry leaves are used.
Coconut - Fresh or dessicated may be used.
Oils and Fats - Coconut oil is used. Any oil can be used.
Method:
- Season the oil with seeds, lentils, spices and herbs.
- Add the vegetable, spice powders and salt
- Add water. Pressure cook
- Add coconut and serve.
Substitutions:
Cabbage, carrot- beans, beetroot, cabbage- carrot -peas(national curry), cauliflower-peas, snakegourd, ivy gourd, greens are some of the vegetables that can be prepared in a similar manner.
Suggested Serving:
Goes well with sambar rice combo, dal roti combo, or with kuzhambu sadam as well.
Equipments used: 2 ltr pressure cooker.
Recipe:
Total time taken: 15 minutes(excluding chopping time)
No. of servings: 5
1 cup = 200ml
Ingredients:
Beans - 1/2 kg
Salt - to tate
Turmeric powder - 1/2 tsp
Tempering:
Oil - 2 tbsp
Mustard seeds - 1/2 sp
Urad dal - 3/4 tsp
Chana dal - 1 tsp
Curry leaves - 1 sprig
Asafoetida/hing - 1/4 tsp
Directions:
1. Chop the beans into small pieces(gets cooked easier).
1. Add oil to a pressure cooker/pan. Swirl the pan so that all gets coated on all sides.
2. Add ingredients given under 'tempering'.
3. When mustard seeds crackle, dals gets golden, add chopped beans, spice powders like turmeric and salt. Saute once or twice such that the tempered ingredients and powders mixes evenly with the vegetable.
4.Add 1/3 cup of water. Pressure cook for 2 whistles on high. Switch off.
5. Allow to cool down.
6. Open the cooker/pan, simmer the vegetable on low heat until there is no water left(if at all there was any water left in the pan).
7. Add coconut. Give a good stir. Remove from heat.
8. Transfer to a serving bowl.
Notes:
- Not all vegetables require 2 whistles. Snake gourd , beetroot, carrot , greens like amaranth leaves(mulai keerai), arai keerai, siru keerai gets cooked in a single whistle.
- Similarly not all veggies require 1/3 cup of water, for snake gourd, carrot, beetroot, cauliflower and greens just sprinkle some water, depends upon the tenderness, and freshness of the vegetable.
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